Le Petite Bill Bistro On Friday night, my better half and I walked to the local Loeb to buy some low acid orange juice. On our way, we saw that the vacancy at 1293 Wellington Street that was left by Juniper had been filled and was serving patrons. No sign-age was present, but the paper covering the windows had come down, the walls were freshly painted, two dining rooms were open, and the kitchen was in full swing. The next morning, we wandered down again. The place was closed but, the chef and the owner... | Continue reading article
Found this in the April 2007 edition of Bon AppÃ©tit Bamboo Spork Image from greenfeet.com Commentary: Sustainable Cutlery…Yaaaay!!! Found these from digg: The Chork Image from gadling.com Commentary: These look like wooden versions of tweezers that women use to pluck eyebrows. They also double a stabbing weapons. The Futter Image from kitchencontraptions.com Commentary: Umm…Unless I’m shaving in a controlled environment, I don’t plan on having anything like a circular blade anywhere near my face. This thing looks frightening… Kitchencontraptions.com is a very cool site that provides information on new items for the kitchen arsenal.
Click for Screen Capture Source: Google News Title: “First aboriginal food guide balances traditional, practical” Picture: A Caucasian lady with a green apple Caption: SpiritIndia Correlation: Ermm…Should someone point out to Google that the species of apple in the picture doesn’t originate in North American? As such, it most likely isn’t a traditional component of an aboriginal diet. Furthermore, the picture links to an article, whose title reads “Study of US restaurants shows no healthier foods without healthier profits.” Save for the “India” in the url, how do these two items correlate? Neither the word... | Continue reading article
The Diner I live in the Wellington Village. Characteristic of my neighborhood is a stretch of Wellington Street that has a higher density of restaurants, specialty food shops, coffee shops, and bakeries than arguably any other street in the National Capital Region. Elgin Street comes a close second. However, unlike Elgin, there are no large chain restaurants on this end of Wellington Street. Any foodie in Ottawa will know the names: Saslove’s Meat Shop, Parma Ravioli, the Ottawa Bagel Shop, Il Negozio Nicastro, and the Herb and Spice Shop. All are within steps of each... | Continue reading article
Bottled S&S Recently, a colleague of mine asked me how to make the “lacquered” meat that is served at North American Chinese restaurants. Unfortunately, I had absolutely no idea what dish she was referring to. However, if all things sweet and sour (you know, that ubiquitous red sauce) peak your fancy, you can either go purchase a prepared sauce or you can look into a simple ratio of some common ingredients. Though I am not going to describe how to make sweet and sour pork or beef, the recipe I use for the sauce of... | Continue reading article
Cereal Box Bridge Whoever said that bridges need to be made of concrete and steel to span two points? Of course, civil engineering students get to build bridges with toothpicks or Popsicle sticks to test how well they were listening during their lectures. However, during one weekend in 2003, two enterprising house mates of my better half chose to build a similar structure with cardboard, empty cereal boxes no less. Neither participant was an engineering student. In fact, one is now a medical doctor. The other, an occupational therapist. The following is the result of... | Continue reading article
Baked Spring Rolls I’m posting this recipe for two reasons. Firstly, during the past month, the Center for Science in the Public Interest (an American non-profit organization) released a report that states that Chinese food is unhealthy. I believe the aim of this report is to demonstrate that there is no cuisine, ethnic or otherwise, that is ultimately healthy. As such, consumers must pick and choose what to eat and how often. However, the majority of the media coverage makes correlations between this report and North American Chinese Food, not traditional Chinese food. For instance,... | Continue reading article
Whipped Cream When it comes to sponge cake, I usually serve individual slices with whipped cream and gently macerated berries. The juice from the berries soaks into the cake, creating a wonderful mix of texture and flavor. The whipped cream is lighter than frosting, which I feel is appropriate for sponge cake. Anyhow, if you want to make the lemon cake recipe I posted earlier with oranges (orange cake then…), here’s a nice recipe for an orange whipped cream. Recipe follows: